Remove the goose meat from the skin and bones, chop finely and marinate with a third of the dressing.
In the center of a plate, arrange the mixture into a turret.
Peel and fillet the oranges.
Place the filleted orange slices on top of the Tartar turret and surround it with the fig slices and evenly distribute the leaf lettuce around the turret.
Decorate with halved nuts if desired and serve!
Preparation Tip:
The ideal way to use up leftover goose!
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